(Makes approx 30 meatballs)
For the Meatballs:
-Pork mince x 500gm (alternatively use chicken or veal mince)
-Almond meal x 1/3 cup
-Panko breadcrumbs x 1/2 cup
-Onion x 1 small, finely chopped
-Garlic x 1 clove, finely minced
-Ground cinnamon x 1/2 teaspoon
-Egg x 1
-Salt x 1/3 teaspoon
-Pepper (to your own tastes)
-Flour for dusting meatballs
-Oil for frying (about 2 tablespoons)
For the Almond Sauce:
-Onion x 1 small
-Garlic x 1 clove, finely minced
-Paprika x 1.5 teaspoons (not smoked or hot)
-Saffron threads x 1 good pinch
-White wine x 1 cup
-Chicken stock x 2.5 cups
-Almond meal x 2/3 cup
-Panko breadcrumbs x 1/3 cup
-Sugar x 1 tablespoon
-Oil for frying
-Only season with a little salt if chicken stock isn’t salty enough
-Parsley, fresh x 1/3 cup chopped for sprinkling on completed dish.
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To make Almond Sauce:
-Sauté onion until soft, add garlic, stir, then add paprika and saffron threads.
-Stir again & fry a minute before adding wine.
-Bring to a simmer and let bubble for 5 minutes.
-Add chicken stock, stir, then simmer for 15 minutes
-Add almond meal, panko and sugar, stir and simmer another 5 minutes. Sauce will have thickened. This will be poured over cooked meatballs.
To make Meatballs:
-Combine mince with salt, pepper, cinnamon, onion and garlic. I usually let this rest while I start making the sauce. 5-15 minutes of flavour infusing rest-time is sufficient.
-Add egg, mix through (I find using your hands is best)
-Add almond meal and panko crumbs.
-With wet hands, roll into meatballs (about the size of a walnut or slightly larger), then dust in flour.
-Fry meatballs until golden, then pour over prepared almond sauce.
-Bring to a simmer and cook 5 minutes, carefully stirring so all of the meatballs are covered in sauce.
-Turn off heat and sprinkle over chopped, fresh parsley.
-Serve with boiled potatoes and carrots or any vegetables. Alternatively serve with rice or just salad.
